Providing guests with heavenly yet approachable cuisine
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Boasting fine dining fare marked by a distinctly eclectic and refined aesthetic, 3660 On The Rise manages to offer its guests exquisite eats without falling prey to over-the-top elitism.
“I believe what makes 3660 stand out is our cuisine itself,” says chef de cuisine Lydell Leong. “We try to serve excellent quality without being fussy or pretentious — both with the food and ambiance. We want everyone to feel comfortable enough to enjoy great food, drinks and company.”
You’ll want to try Pan Seared Copper River King Salmon ($37), a dish that single-handedly puts the finesse back in fish with a melt-in-your-mouth filet accented with yuzu butter sauce and blue crab Kahuku corn salad.
Another seafood item that entices is Soy Sake Filet of Butterfish ($32), highlighted with miso ginger dashi nage, fire-roasted bok choy and “abalogna” (a signature chef Leong secret recipe of imitation abalone).
“It’s unique in that it’s a product that many people can cook for themselves at home, but we do it a little different,” explains Leong. “We filet and remove the bones; the sauce is a little lighter in style yet very robust in flavor — one that is familiar to our guests, but the combination is unique.”
Dessert dazzles with a generous slice of Lilikoi Cheesecake ($8.75), a creamy and decadent yet light and airy treat featuring macadamia nut crust and an ooh-la-lacing of raspberry coulis.
And while in most cases, “getting schooled” definitely is something that people hope to avoid, here at 3660 On The Rise, guests will be lining up to get schooled — at least in the culinary arts — thanks to the opportunity Leong will soon be offering as an upcoming special event Aug. 26.
The evening will feature a hands-on cooking class, including a four course dinner, complete with three wine pairings ($70 inclusive). Patrons who want to participate in this event should sign up now, as a seat in the schoolhouse always sells out quickly (limited to 50-60 guests).
3660 On the Rise
3660 Waialae Ave., Honolulu
Tuesday-Sunday, 5:30-8:30 p.m